what are some good German recipes?

Question

i am more than half german and want some good german recipies i can make for my family

Answer 1

German Potato Dumplings
Alice recommends a food mill for this recipe, not a food processor. We tried both, and there is no comparison. The food mill produces a lighter potato, hence a lighter potato dumpling.
INGREDIENTS

8 medium potatoes, boiled and peeled
2 eggs plus 1 egg yolk, lightly beaten
3 tablespoons corn starch
1 cup bread crumbs
1/4 teaspoon nutmeg
Salt to taste
1/4 cup flour (as needed)
METHOD

Put potatoes through the large disk of a food mill into a large bowl. Blend in egg yolks, corn starch, bread crumbs, nutmeg, and salt to taster. Mix thoroughly.

Working on a floured surface, roll potato dough into a roll about 2 inches in diameter, then slice in 8 to 10 pieces. Shape into dumplings.

Bring a large pot of salted water to a boil. Roll each dumpling in flour and drop, one at a time, into boiling water. Cook for about 15 to 20 minutes. Dumplings are done when they float to top of water. Remove with slotted spoon, and drain well.

Yield: About 10 large dumplings

This recipe from www.inmamaskitchen.com

Buttermilk Lamb
"The marinating process tenderizes the meat and takes away some of the strong taste of lamb." Monika Kramer Copeland.
INGREDIENTS


5 - 6 pound leg of lamb, boned
2 medium onions, sliced
Freshly milled black pepper
2 quarts buttermilk
3 garlic cloves, cut in half
1 teaspoon salt
1 to 2 tablespoons flour
1/2 cup red wine
1 teaspoon curry powder

METHOD

Put half the onion slices inside the boned leg of lamb. Grate fresh pepper over onions. Tie securely with string and put in 6 qt. Dutch oven.

Season buttermilk with garlic, salt, and a liberal amount of freshly milled pepper. Pour over meat. Place in refrigerator for 3 to 4 days, turning once every day.

Remove meat and blot dry. Reserve marinade. Braise meat on all sides in large skillet. When browned, return to Dutch oven. Pour boiling water over meat to measure 1 inch in pot. Roast for 1 1/2 hours, turning meat frequently, in preheated 375° F oven.

When done, set meat aside, covered loosely with foil. Degrease pan juices and return to pot. Whisk in flour with 1/2 cup hot water, red wine, and 1/2 cup reserved marinade. Season with curry. Cook until thickened. Pour through sieve into gravy boat.

Serves: 6 - 8

German Red Cabbage Sauté
This can be done a day ahead. Since it keeps well, it is a good candidate for doubling, and a good dish to prepare at holidays.
INGREDIENTS

1/4 pound thick bacon, chopped
1 large onion, chopped
1 medium tart apple,cored and cubed
Small red cabbage, about 1 to 2 pounds, grated
1/2 cup white wine
1 cup water
1 teaspoon salt
Freshly milled black pepper

METHOD

Cook bacon over medium heat in a 4 quart Dutch oven. When beginning to brown, stir in onion and apple. Cook until onions are soft, about 10 - 15 minutes.

Mix in cabbage, white wine and water. Cook over low heat, covered, until cabbage is soft, about 30 minutes. Season with salt and pepper.

Serves: 4 - 6


Wienerschnitzel

INGREDIENTS:
1 1/2 pounds veal cutlets
1/2 cup all-purpose flour
3 tablespoons grated Parmesan cheese
2 eggs
1 teaspoon minced parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon

DIRECTIONS:
Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.


Dresdner Stollen

INGREDIENTS:
3 tablespoons raisins
3 tablespoons dried currants
3 ounces candied mixed citrus peel
3 tablespoons chopped candied cherries
4 tablespoons rum
3/4 tablespoon active dry yeast
6 tablespoons white sugar
1 1/2 tablespoons warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1/2 cup blanched slivered almonds
1/2 cup milk
1/4 teaspoon almond extract
1/2 tablespoon grated lemon zest
1/2 teaspoon salt
1 egg
6 tablespoons butter, diced and softened
1/4 cup butter, melted
2 tablespoons confectioners' sugar

DIRECTIONS:
Place the fruit in a bowl with the rum, and soak for at least 1 hour. Sprinkle 1 1/2 tablespoons flour into the fruit, together with the almonds. Stir until the flour is completely absorbed.
In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Let stand for 15 minutes.
Warm the milk until it is lukewarm, and stir in the remaining sugar until it has dissolved. Stir in the almond extract and lemon rind.
Place all but 1/4 cup of the flour in a large bowl with the salt, and make a well in the center. Pour in the yeast mixture, and stir in a little of the flour from the edge of the well. Add egg and the milk and sugar mixture. Beat in softened butter. Mix together to form a dough.
Turn dough onto a floured work surface. Knead, using the rest of the flour, for 15 minutes, or until no longer sticky. Knead in fruit and almonds. Clean and dry the bowl, and brush the inside with 1 tablespoon melted butter. Brush the top of the dough with another 2 teaspoons melted butter or margarine, and place it in the bowl. Cover the dough with a clean cloth. Let rise for 2 hours, or until doubled in size.
Punch down the dough, and let it rest for 10 minutes. Roll it out into a 8 x 12 inch rectangle. Brush with remaining melted butter or margarine. Bring one long side across it, overlapping it in place with seam by about 1 inch. Press the edge gently to keep it in place. With floured hands, taper the ends of the loaf slightly and push the sides gently together to mound it in the center. The finished loaf should be about 3 1/2 inches wide and 14 inches long. Place the loaf on a floured baking sheet, and brush it with any remaining melted butter or margarine. Leave it in a warm place for 1 hour, or until doubled in size.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until golden and crusty. Cool on a wire rack. Just before serving the stollen, sift the confectioners' sugar over the top.

Answer 2

Authentic German Potato Salad
This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

INGREDIENTS
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley
DIRECTIONS
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Answer 3

go to German cooking website, just google it. and remember German's like highly seasoned foods. Must be tasty and cooked to perfection!
I am not German, but I work for German's in my restaurant. They know a lot about food! I have a small collection of German cookbooks and they are so focused on the best way to execute a recipe.
So, my advice is to do some research and make the recipes with the greatest love and care : )

Answer 4

Its a dessert and tastes awesome. Hope you enjoy!

Raspberry Custard Kuchen
INGREDIENTS
1 1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter or margarine
2 tablespoons whipping cream
1/2 cup sugar
3 cups fresh raspberries
TOPPING:
1 cup sugar
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup whipping cream
1 teaspoon vanilla extract
DIRECTIONS
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 degrees F for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator.

Answer 5

GERMAN MEAT BALLS

1 slice bread in milk
1 lb. hamburger
1 beaten egg
1 tbsp. butter, melted
1/4 c. minced onion

Mix above ingredients. Then add salt, 1/4 teaspoon paprika, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, garlic salt, 3 tablespoons grated Italian cheese. Mix well. Shape into balls and brown in shortening. Make a brown gravy and serve over creamed potatoes.

Answer 6

Chicken Glace de Viande (Mock Veal Glace de Viande):

1 day 1 hour prep
2 cups

10 lbs chicken legs with thigh (** Wait until they are on sale to make this!)
1 1/2-2 lbs bone-in country-style pork ribs
extra virgin olive oil, as needed
2-3 large onions, unpeeled,quartered
5-6 cloves garlic, unpeeled,lightly crushed
3-4 stalks celery, with leaves if possible,cut in 2 inch pieces
3-4 large carrots, scrubbed and cut in 2 inch pieces
2 plum tomatoes, quartered
1 bunch parsley stems (or 1 bunch parsley if desired)
3-4 large bay leaves
1 1/2 teaspoons whole black peppercorns

1. Combine all ingredients in a large (at least 12 quart) stock pot, fill three-quarters full with COLD water, and bring to a slow boil, skimming off any scum that rises to the surface.
2. Add more water to bring level to 1" from top of pot, and return to a boil.
3. Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly).
4. Simmer for at least 24 hours, adding more water every couple of hours as needed.
5. While sleeping, just reduce the heat slightly, cover completely, and go to bed; top up with water, increase heat, and return to a boil in the morning.
6. When done cooking, skim as much grease as possible from surface, and strain the broth into another container, pressing gently on the solids to extract as much stock as possible.
7. Discard solids.
8. Scrub pot well, and return to stovetop.
9. Degrease stock as completely as possible, and return to the pot.
10. You should have 4-5 quarts of stock at this point.
11. Bring to a full rolling boil, and reduce by about 90% (yes, until only 2-2½ cups of thick syrup or paste remains).
12. You only have to pay close attention to the reducing stock for about the last 15-20 minutes to ensure the pot doesn’t burn dry.
13. Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
14. Squeeze out all air, seal, and press to flatten.
15. Refrigerate until solidified, then freeze until needed.
16. To Use: Use in any recipe that calls for veal glace de viande or just a small amount of demiglace (which is probably calling for demiglace in error; they really mean glace de viande).
17. If the recipe calls for more than a couple tablespoons of demiglace, it probably really means demiglace, but you can still use a smaller amount of this.
18. Glace de viande can also be used to enrich any gravy or sauce, by just stirring in 1-2 Tbsp.
19. Just cut or break off a small chunk of the frozen glace de viande, and stir it into the sauce.
20. Just remember, this stuff is potent, equivalent to 10 times the amount of rich stock as the amount of glace de viande being used (1 Tbsp glace de viande= about 5 fl oz stock).

Answer 7

hey got a good one go look it up!